New England Clam Chowder is a thick and creamy soup made with clams, potatoes and onions. It is comforting and flavorful and popular all year long in New England.
It starts with a flour base and uses canned clams and clam juice. Cubed potatoes are simmered until they are tender and you are good to go. The entire process from prep time to cook time will only be 30 minutes. It’s quick enough to be a weeknight dinner.
Don’t forget the oyster crackers!
New England Clam ChowderPrint This
- 1 stick salted butter
- 1 cup yellow onions, diced
- 1/4 cup all purpose flour
- 2- 8 ounce bottles clam juice
- 2- 6.5 ounce cans chopped clams with the clam juice
- 2 cups Yukon gold potatoes, diced. (about 3 large)
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and pepper to taste
Melt the butter in a soup pot over medium low heat. Add the onion and cook until it is translucent, about 3-5 minutes. Do not let the onion brown.
Add the flour and mix well.
Slowly add the clam juice to the pot and whisk it constantly with the flour. Keep whisking until the mixture begins to thicken. Add the clams to the mixture.
Add the the cubed potatoes to the pot. Bring to a boil, then lower the heat and simmer the potatoes until they are tender, about 10 minutes.
Stir in the milk and cream. Combine well and heat through.
Check for seasoning and add salt and pepper to taste.